Skip to main content
California Department of Education Logo

Recipe for BBQ Slugger Chicken with Rice

Warm and savory barbeque chicken with rice bowl recipe developed by the California Culinary Centers for school food service and menu planning.

BBQ Slugger Chicken with Rice

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 50–4.4 ounce chicken drumsticks, 3 gallons and 2 cups rice, and 3 quarts and ½ cup corn.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 7 pounds dry, parboiled, long grain brown rice (U.S. Department of Agriculture [USDA] food item)
  • 1 gallon and 2 quarts water
  • 17 pounds or 50–4.4 ounce frozen, fully-cooked, sweet barbecue (BBQ) glazed, chicken drumsticks
  • 4 pounds and 9 ounces frozen whole kernel corn (USDA food item)
  • 1 quart and 2¼ cups BBQ sauce

Directions

To Prepare Ingredients
  1. Preheat convection oven to 350°F or conventional oven to 375°F.
  2. Place brown rice and water in one–12 inch by 20 inch by 4 inch steamtable pan. Cover with foil, place rice in oven. Cook for 90 minutes. Critical Control Point (CCP): Heat rice to an internal temperature of 135°F for 15 seconds.
  3. Place baking pan liner on one–12 inch by 20 inch by 2 inch baking pan. Place frozen BBQ drumsticks on top. Bake uncovered for 30 minutes. CCP: Heat drumsticks to an internal temperature of 165°F for 15 seconds.
  4. Place frozen corn in one–12 inch by 20 inch by 4 inch steamtable pan. Cook for 30 minutes. CCP: Heat to an internal temperature of 145°F for 15 seconds.
To Assemble Bowl
  1. Portion 1 cup or one number 4 scoop rice in a 16 ounce microwave-safe bowl.
  2. Top with ¼ cup or one number 16 scoop corn.
  3. Spoon 2 tablespoons BBQ sauce on top of corn and rice.
  4. Place one drumstick on top of corn. Cover with lid.
  5. Serve one–16 ounce bowl with one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.

Nutritional Analysis

  • Calories, in K calories: 336
  • Carbohydrates, in grams: 47.20
  • Protein, in grams: 16.90
  • Saturated fat, in grams: 2.20
  • Trans fat, in grams: 0
  • Total fat, in grams: 10
  • Sodium, in milligrams: 923.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–4.4 ounce chicken drumsticks, 6 gallons and 2 quart rice, and 3 quarts and ½ cup corn.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 14 pounds dry, parboiled, long grain brown rice (U.S. Department of Agriculture [USDA] food item)
  • 3 gallons water
  • 34 pounds or 100–4.4 ounce frozen, fully-cooked, sweet barbecue (BBQ) glazed, chicken drumsticks
  • 9 pounds and 2 ounces frozen whole kernel corn (USDA food item)
  • 3 quarts and ½ cup BBQ sauce

Directions

To Prepare Ingredients
  1. Preheat convection oven to 350°F or conventional oven to 375°F.
  2. Place brown rice and water in two–12 inch by 20 inch by 4 inch steamtable pans. Cover with foil, place rice in oven. Cook for 90 minutes. Critical Control Point (CCP): Heat rice to an internal temperature of 135°F for 15 seconds.
  3. Place baking pan liner on two–12 inch by 20 inch by 2 inch baking pans. Place frozen BBQ drumsticks on top. Bake uncovered for 30 minutes. CCP: Heat drumsticks to an internal temperature of 165°F for 15 seconds.
  4. Place frozen corn in two–12 inch by 20 inch by 4 inch steamtable pans. Cook for 30 minutes. CCP: Heat to an internal temperature of 145°F for 15 seconds.
To Assemble Bowl
  1. Portion 1 cup or one number 4 scoop rice in a 16 ounce microwave-safe bowl.
  2. Top with ¼ cup or one number 16 scoop corn.
  3. Spoon 2 tablespoons BBQ sauce on top of corn and rice.
  4. Place one drumstick on top of corn. Cover with lid.
  5. Serve one–16 ounce bowl with one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.

Nutritional Analysis

  • Calories, in K calories: 336
  • Carbohydrates, in grams: 47.20
  • Protein, in grams: 16.90
  • Saturated fat, in grams: 2.20
  • Trans fat, in grams: 0
  • Total fat, in grams: 10
  • Sodium, in milligrams: 923.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 50 or yield 100–16 ounce bowls with one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.25 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ¼ cup vegetables (¼ cup starchy vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • dry parboiled long grain brown rice
  • frozen whole kernel corn

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation: 15 minutes for 50 servings or 25 minutes for 100 servings
  • Cook: 90 minutes for both 50 servings and 100 servings
  • Assembly: 15 minutes for 50 servings or 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Heat rice to an internal temperature of 135°F for 15 seconds.
  • CCP: Heat drumsticks to an internal temperature of 165°F for 15 seconds.
  • CCP: Heat corn to an internal temperature of 145°F for 15 seconds.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, June 28, 2019
Related Content
  • Healthy Eating & Nutrition Education
    Information about improving nutrition and establishing healthy eating habits in school, child care, adult and after school settings.
  • School Nutrition
    Meal and milk programs offered at public and private non-profit schools and residential child care institutions.
Recently Posted in Nutrition
  • Crediting Grains Using Ounce Equivalencies (added 21-Nov-2019)
    Guidance on determining the amount of creditable grains present in a food product, or recipe using ounce equivalencies.
  • Long Description for Figure 1: Grains Flowchart (added 21-Nov-2019)
    Long description of Figure 1 Flowchart 1 that is included in the Flowchart for Determining Creditable Grains in the Child and Adult Care Food Program tip sheet.
  • Long Description for Figure 2: Grains Flowchart (added 21-Nov-2019)
    Long description of Figure 2 Flowchart 2 that is included in the Flowchart for Determining Creditable Grains in the Child and Adult Care Food Program tip sheet.
  • Introducing Solids to Infants in the CNPs (added 21-Nov-2019)
    Provides guidance on assessing an infant's developmental readiness for solid foods, engaging communications with parents or guardians about offering solids, and understanding infant eating habits.
  • Serving Smoothies in the CACFP (added 21-Nov-2019)
    Provides smoothie recipes and guidance on crediting fruit, vegetable, milk, and yogurt smoothies served as part of reimbursable meals and snacks in the Child and Adult Care Food Program (CACFP).

  • Determining Whole Grain-rich Products in the CACFP (added 21-Nov-2019)
    Provides guidance for identifying whole grain-rich (WGR) items in the Child and Adult Care Food Program (CACFP).
  • Quarter-mile Site Proximity Reporting Requirements (added 19-Nov-2019)
    This management bulletin provides guidance on the quarter mile site proximity requirements for Seamless Summer Option (SSO) and Summer Food Service Program (SFSP) sponsors.
  • Recipe for Pasta Parmesan with Vegetables (added 19-Nov-2019)
    Parmesan and rotini pasta recipe with garden vegetables in a garlic butter sauce developed by the California Culinary Centers for school food service menu planning.
  • Recipe for BBQ Chicken (added 19-Nov-2019)
    Flavorful baked chicken recipe with a sweet barbeque (BBQ) glaze developed by the California Culinary Centers for school food service menu planning.
  • Recipe for Beef Torta Sandwich (added 19-Nov-2019)
    Spicy Mediterranean beef sandwich recipe on a whole grain roll with fresh jalapenos and cheese developed by the California Culinary Centers for school food service menu planning.